Fresh whole chicken leaking bacterial-infested blood onto fresh produce - this is how people get sick
This is my fridge. This is my fridge on Salmonella and Campylobacter. This is how cross-contamination occurs. This is why it is important to lower pathogen loads before foods enter the home or a food service kitchen. Because foods can be a mess.
I bought a whole, fresh chicken a couple of days ago, but got some cheap lamb in the discount bin (the best time to go to Dillion’s grocery in Manhattan, Kansas, is between 10 and 11 a.m., lotsa foods discounted) so it sat in the back of my fridge for two days.
After two days in the back of my fridge I noticed fresh chicken blood had dripped into both the produce and fresh fruit crispers. Who designs fridges, engineers? Those drawers should be on top.
That red spot in the picture, that’s Salmonella- and Campylobacter-laden blood; it was also throughout the crispers. Those apples are in the pie we’re having tonight – whole wheat pie crust, love it. The rest has been cooked or tossed, and a full cleansing took place.
But food safety’s so simple; sure, without the chicken blood everywhere.
And this is my pie.
http://barfblog.foodsafety.ksu.edu/admin/trackback/135610
Tsk, tsk. I can't believe you of all people made a mistake like that. The pie looks lovely, what's that crimson stuff on top?
I got a PhD in this stuf and make mistakes. Food safety ain't simple. And the crimson stuf is berry juice -- pie filling was apples, strawberries, raspberries and blackberries.
Here is some advice:
The raw meat and seafood can be placed on the bottom drawers, while the fresh produce and ready to eat foods higher on fridge shelves.
It is a bit awkward, but food safety first.
Constantine from Guelph
meat is always in a bowl/pie plate in my fridge...the stuff always leaks. You are a brave soul to show that picture!
I always read the barflog while eating my breakfast at work. I work in a produce warehouse and after sitting here eating my lunchwagon burritos, that pie looks delicious!
Keep up the good work everybody.
Crispers are on the bottom of fridges because it's colder and drier down there. That's why the best ones have freezers below the fridge. Sorry your meat leaked all over your veggies. :-(
I'm an electrical engineer, but I took enough microbiology in high school to become imbued with a healthy(?) respect for bacteria (ok, paranoia if you ask my family). In my fridge, fresh meat (or thawing frozen meat) goes in a dish or pan or bin before it goes on the shelf, to avert that sort of disaster.